Our team has cooked over 900 meals for 122 active duty personnel. During Fleet Week in New York, we have relieved Coast Guard Culinary by cooking on the Barque Eagle, including prepping, cooking and serving at a VIP reception.
AUXFS Instructors conducted training sessions at Station New York, Sector New York, Station Jones Beach, Station Fire Island , USCG Katherine Walker and at Station Burlington , Vermont. Our team has prepared USCG Event days feeding over 400 Coast Guard Personnel, families and dignitaries, including Thanksgiving dinners where active duty enjoy a home cooked meal, including deep fried turkey!
AUXFS Specialists feel the appreciation as they perform their duties in support of the USCG. The USCG has presented many of our members with awards which recognize their service!
That’s why we are AUXFS Specialists! Together we made a commitment. We volunteered and we trained. We have made our program better, more professional, exciting, interesting and, yes, more fun! This publication recognizes our training, expertise and Team effort. BZ!
Our Team especially appreciates the outstanding support received from past Commodore William Bowen, Commodore Mark Stone, Chief of Staff Mike West, DDC-L Sherry Kisver, NACO Alexander Malewski and VNACO Agostino Formato.
Thank you to Linda Lakin DSO-PB D1SR and Jason Farrow ADSO-PB for their commitment and effort in developing the first official publication of 'Coastie’s Diner' reflecting the history and dedication of the D1SR AUXFS team.
Respectfully,
Anthony B. Carter
DSO-FS D1SR